《饮料工业》杂志|软枣猕猴桃酒精发酵饮料的研制 关键词： 低度酒精发酵；软枣猕猴桃；啤酒花；发酵工艺条件 [gap=729]Key words: low-alcohol fermentation； Actinidia arguta； hops； fermentation conditions
基于1个网页-相关网页
Beer is a low - alcohol beverage obtained by fermentation of malt.
啤酒是一种发酵麦芽形成的低度酒精饮料。
This article introduces low alcohol wine production methods, and focuses on a new low alcohol wine production method-stopping fermentation.
本文介绍了国内外低醇葡萄酒的生产方法，重点阐述了利用中途抑制发酵法生产低醇葡萄酒的方法。
The syrup of low fermentation de-gree could be prepared by twice liquefaction and then it could be applied in the brewing of qualified low alcohol beer.
采用二次液化法可生产出低发酵度的低醇啤酒专用糖浆，并用其可生产出合格的低醇啤酒。
应用推荐